Squidgy banana cake

This is one for toddlers and small children. It is based on Nigella Lawson's banana bread on page 33 of 'How to be a Domestic Goddess' but my method is slightly different. The result is a deliciously fragrant loaf cake that can be served with custard for a lovely winter pudding or eaten cold. I love wholemealy things, so can't resist adding a bit of Dove's organic wholemeal flour, but make it with all white flour if preferred. This definitely is cooking as a game you can eat!

Ingredients:

4 really ripe bananas

2 large eggs

1 tsp vanilla extract

150g caster or soft brown sugar

125g olive or sunflower oil

100g plain flour

75g wholemeal flour

2 tsp baking powder

half tsp bicarbonate of soda

half tsp salt

100g sultanas

Method:

1. Scrub your toddler/small child, put aprons on everything and possibly newspaper on the floor too, according to the child's temperament. More than one toddler/child may be used.
2. Get a really big plastic bowl.
3. Peel the bananas. Throw into bowl and set toddler/child to attack. Get them to squeeze and squidge.
4. Next you need two large eggs. Give them to the children to crack into the bowl. Fish out bits of shell - use other bits of shell to pick up the fragments, for some reason this seems to work. Allow the children to feel the texture of the egg white and the slippery yolk, then break the yolk and watch the yellow run into the banana.
5. Continue squidging the mix. Add vanilla extract. Smell the yummy vanilla.
6. Add the sugar. You could reduce the amount of sugar a little as it is quite a sweet cake. Squidge!
7. Weigh 125g of olive or sunflower oil and pour in.
8. Add 100g plain flour and 75g of wholemeal flour. Squidge!
9. Add 2 tsp baking powder, half a tsp bicarbonate of soda and half a tsp of salt.
10. Add 100g sultanas and squidge until thoroughly mixed.
11. Put handfuls of the mixture into a lined loaf tin, scraping the bowl/hands/arms etc with a spatula.
12. If 100% sure about the freshness of the eggs, leave the children licking their hands and arms while you put the cake into an oven preheated to 170 degrees C/gas mark 3 for an hour to an hour and 15 minutes.
13. If not sure about provenance of eggs, try to prevent children from licking arms etc. Try!
14. Give toddler/child washing up bowl full of bubbly water and the dirty bowl and spatula and a plastic jug for 'water play' (aka 'washing up'!). Make yourself a cup of tea.
15. The cake is cooked when a skewer inserted in the middle comes out clean. Wait a few minutes before slicing and eating.

Optional:

• Add chopped plain chocolate for a choconana cake.
• Add 1tsp of cinnamon or mixed spice for a spicynana cake.

Instant banana ice cream

This is based on an idea from TV chef James Martin. This is a lovely alternative to shop bought ice cream as you can control the amount of sugar and fat. The result is a soft scoop ice cream, but you must eat it straight away. Left overs can be frozen, but will need to spend a little time in the fridge to soften up before serving. The bananas must be properly ripe with nice spotty skins, otherwise you don't get a lovely creamy result.

Ingredients and method:

4 ripe bananas - slice, put in a thin layer in a plastic bag and freeze, perferably overnight but you can do it in the morning and make this ice cream after school.

When you are ready to serve the ice cream put the bananas into a food processor and add:

250 ml natural yoghurt (I use approximatley half a large tub of Yeo Valley organic) 0r 250ml buttermilk (or a mixture)

2-3 tbsp (or to taste) maple syrup or runny honey or soft brown sugar

Slap the lid on and process until you have a nice thick ice cream, but not too long or it will turn into a smoothie!

Scoop into cornets or bowls.

Options:
Replace a banana or two with frozen mango, strawberries or other soft fruit.
Use flavoured yoghurt, eg strawberry, but reduce the amount of syrup/honey.
If just using banana, add 1 tsp natural vanilla extract for a banana and vanilla ice cream.